With Hart and friends at Ben Fatto.
Bottle from Sungku.

In the glass: ruby with this tinge of purple. Mid- body.

On the nose: I was a little buzzed by then so I didn’t take much notes. Red fruited, touch of spice, and quite a nice mild minerality to it. I can’t tell if I imagined the touch of smokiness (or maybe that came from the steak’s char). I will say – serving this direct from bottle is a little bit of a shame. With air, this wine has a tremendous and intense bouquet on the nose – sweet, intense and aromatic red cherries.

On the palate: surprisingly structured (in a very good way). High concentration and purity of fruits. High acidity. Palate coating. Mid+ finish. Most Beaujolais would be too light for a steak, but this had the structure and intensity to go well with it.

Having gone through the Jean Foillard catalogue at this point (except for the crazy 3.14), I would probably consider this and the Cote du Py as his top of the line?
Cote du Py for linearity and minerality.
Eponym for purity of red fruited bouquet.
Both very excellent.